Drop Biscuit Skillet Pot Pie

Here’s Friday night’s Thanksgiving meal idea with just a few main ingredients. This dinner is a much lighter take on pot pie. It’s not too heavy, so you’ll have plenty of room for dessert. Although, we all can’t deny that we’d eat dessert even if we were stuffed to the brim.

Cast iron skillet = best creation ever, by the way! (Besides coffee, liquid eye liner and cozy sweaters.)

To make it even easier, there’s no knead rolls on top. Also known as drop biscuits, which are basically the greatest thing ever. Ok, I need to modify the list at the top of the page.

So you have your veggies, potatoes, biscuits and a light gravy all together. I also made crispy tofu, sautéed all the veggies and baked everything in the same skillet. How amazing is that?! No one loves to clean up a huge mess, so this is a time saver for sure!

Follow these steps and you’ll have yourself a dinner for 4 (or 2 if you have a husband who eats for 3 people) in no time!

Crispy Tofu

1 Block extra firm tofu
Salt and pepper
Oil, for the pan

About a half hour before you start cooking, wrap the tofu in a dish or paper towel and place the skillet on top.

You want to remove all that excess water.

Place the skillet on the stove and turn the heat up high. You want the pan super hot.

Cut the tofu into small cubes. However you do this is just fine. At some point I’ll do a how to on how I cute my tofu.

Add oil to the pan and coat the bottom.

Throw in the tofu and distribute evenly. Add the salt and pepper to your desired taste. Let sit for a couple minutes until the tofu is a nice golden color.

Turn the tofu until each side is crisp.

Take the tofu out of the pan and set aside for later.

Vegetable Mixture

4 Carrots
1 Large red potato
4 Celery stalks
1 Medium onion
1 C Mushrooms (optional)
1 C frozen corn
Olive oil, for pan
1/4 C flour + 2 C water
2 C mushroom broth or veggie broth
Salt and pepper, to taste
1 t rosemary
2 t garlic powder
2 t poultry seasoning

Cut all the veggies into small pieces. I cut them smaller than your average bit size. Saute all the veggies in the hot skillet with a little olive oil. You want them to get some color.

Add in the spices, salt and pepper and the mushroom or veggie broth then turn the heat to medium and let simmer. Cook for about 5 minutes, stirring a couple times.

While the vegetables are simmering, mix together water and flour. Pour that into the skillet and turn the heat to low and let the vegetables continue to simmer.

Drop Biscuits

2 C all purpose flour
4 T Earth Bound, cold
1 t baking soday
1 T baking powder
1 C water

Pre heat the oven to 450′

Add the dry ingredients to a large mixing bowl and whisk together.

Cut the butter into the flour mixture with a fork or, if you have a pastry cutter, I’d recommend that.

Make a small well in the middle of the flour and with a wooden spoon, add about 1/4 cup of water at a time and mix together.

This will make a very sticky dough!

Scoop about a generous tablespoon of dough and place on top of the vegetable mixture in no real order. You pretty much want one biscuit per scoop.

It’s ok if the dough is touching the other drops.

Place the entire skillet in the oven and bake for about 20 to 25 minutes of until the biscuits are crispy and golden in color.